Junior Sous Chef

We are hiring for a Junior Sous chef who will manage a specific kitchen station preparing, cooking, and presenting dishes according to established standards. Ensuring food safety and hygiene. 

Key duties include overseeing mise en place maintaining HACCP standards, managing inventory for their station, assisting with training junior staff, and supporting the Sous Chef or Head Chef in kitchen management. 

Requirements typically involve formal culinary training, several years of experience in high-volume kitchens, excellent culinary skills, and a strong understanding of food safety regulations.

Education & Experience:

• Diploma or certification in Culinary Arts or Professional Cookery (or equivalent qualification).


• 3–5 years of experience in a professional kitchen, including at least 1–2 years in a supervisory chef role.


• Experience in menu planning, food costing, and kitchen operations.


• Knowledge of various cooking methods, kitchen equipment, and best practices.


• Previous experience in hospitality or restaurant management (fine dining or high-volume kitchens preferred).

Key Skills and Competencies

Culinary Skills:

• Strong cooking and presentation skills across multiple cuisines.


• Ability to create, develop, and adjust recipes according to customer feedback and seasonal availability.


• Excellent knife skills and knowledge of portion control, plating, and consistency standards.

Personal Attributes:

• Strong communication and interpersonal skills.


• Calm, organized, and efficient under pressure.


• Creativity and passion for culinary excellence.


• High standards of cleanliness and attention to detail.


• Flexibility to work evenings, weekends, and public holidays.